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Nutrition Facts
Serving Size 1 (343g) Recipe makes 6 servings
Calories 419
Calories from Fat 56		(13%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 86mg		3%
Potassium 1442mg		41%
Total Carbohydrate 92.6g		30%
	Dietary Fiber 10.7g	42%
	Sugars 41.6g
Protein 3.4g		6%
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Vegetable - Fruit Tzimmes

Recipe #252291 | 50 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Oolala
Sep 11, 2007

From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.

SERVES 6 (change servings and units)

Ingredients

3 large carrots, thickly sliced
3 yams or sweet potatoes, peeled and thickly sliced
1/2 lb prune, pitted and soaked until softened
3 granny smith apples, peeled, cored and thickly sliced
8 tablespoons brown sugar
salt, to taste
fresh ground pepper, to taste
3 tablespoons butter or margarine or schmaltz
1 cup water or orange juice

Directions

1
Preheat oven to 350 degrees F.
2
Parboil carrots and yams in lightly salted water until not quite tender.
3
Drain vegetables and prunes.
4
Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
5
Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
6
Uncover and bake for about 5 minutes or until top is lightly browned.
7
Serve hot as an accompaniment to main dish.